Less of a recipe, more of a summer grab bag of all of August’s best flavors. Ripe, juicy peaches and tomatoes, sweet corn and creamy burrata don’t need much doctoring to taste delicious (and they’re just so pretty!). Add some good quality olive oil and vinegar and fresh basil and we’re in business.
I won’t make any promises to lay off the burrata, but I will do my best to cut back once summer ends to make room for other cheeses in my life. For now, I’ll be here, averaging a ball of burrata a day.
Peach, Tomato & Corn Salad with Burrata
Servings: 4 people (as an appetizer)
Ingredients
- 2 ripe peaches thinly sliced
- 1 cup cherry tomatoes halved
- 1 ear corn cut off the cob
- 8 oz burrata
- 2 tbs good quality extra-virgin olive oil
- 1 tbs white balsamic vinegar plain balsamic will also work! I like the white for color
- salt & pepper to taste
- 1 tbs basil sliced into thin ribbons
Instructions
- Arrange the sliced peaches, halved cherry tomatoes, and corn on a large platter. Tear burrata into pieces and add to platter.
- Whisk together olive oil, vinegar, and a generous pinch each of salt and pepper. Drizzle over salad and top with basil before serving.
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Is the corn cooked or raw?
The corn is raw! I love fresh corn cut right off the cob in uses like this. But you could give it a quick char on the grill if you don’t like raw corn!
[…] of this Serve Sunshine recipe as all of summer’s best flavors […]
Do you boil the corn first? Thanks so much!!
No, I don’t boil the corn! I love to eat raw corn straight off the cob in the summer when it’s fresh. You could also give it a quick char on the grill if you don’t like it raw!
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